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Cookie-Crusted, Chocolate Pecan Pie

Yield 10 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 40 reduced-fat vanilla wafers
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1 large egg white, lightly beaten
  • Cooking spray
  • Filling:
  • 1/2 cup coarsely chopped pecans, toasted
  • 1/3 cup semisweet chocolate chips
  • 2/3 cup dark corn syrup
  • 1/2 cup packed brown sugar
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten

Nutrition Information

  • calories 288
  • caloriesfromfat 30 %
  • fat 9.6 g
  • satfat 2.5 g
  • monofat 4.1 g
  • polyfat 1.6 g
  • protein 3.5 g
  • carbohydrate 46.8 g
  • fiber 0.9 g
  • cholesterol 67 mg
  • iron 1.3 mg
  • sodium 187 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, place cookies in a food processor; process until finely ground. Add 2 tablespoons brown sugar, butter, and egg white; pulse 2 to 3 times or just until moistened. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 5 minutes. Cool on a wire rack.

  3. To prepare filling, sprinkle pecans and chocolate chips into bottom of prepared crust. Combine syrup and remaining ingredients, stirring well with a whisk. Pour over pecans and chocolate chips. Bake at 350° for 27 minutes or until set. Cool on a wire rack.